This Easy Thai Red Curry with Rotisserie Chicken is going to put an authentic Thai meal on your table in less than 30 minutes! Feel free to play around with the vegetables to tailor it to your tastes. You can also leave out the chicken and add more veggies for a vegetarian version!
Heat a large Dutch oven over medium heat with about 2-3 tablespoons of olive oil. Saute the chopped onion, diced red bell pepper, jalapeno and minced garlic until softened.
When the onions and peppers have cooked down to your liking, and smell fragrant, add the two cans of Maesri red curry paste and brown sugar. Stir well, then add the coconut milk. Stir again until incorporated, then add the diced chicken.
Let the flavors meld by simmering the curry for about 10-15 minutes. Finally, add the chopped cilantro or basil leaves. I often like to add a handful of chopped spinach leaves for extra nutrition.
Stir, and serve over steamed white jasmine rice (or as a soup in bowls).
Keyword bell peppers, coconut milk, curry, garlic, jalapenos, le creuset, onions, rotisserie chicken, spicy, spinach, Thai